Low Sodium Chinese Chicken Salad
Craving a bold and refreshing meal without compromising on heart health? This Low Sodium Chinese Chicken Salad combines tender, seared chicken breast with a colorful medley of crisp romaine lettuce, crunchy red cabbage, julienned carrots, and vibrant bell peppers. Tossed in a flavorful homemade dressing made with unsalted sesame oil, low sodium soy sauce, ginger, and honey, every bite delivers the perfect balance of tangy and savory notes. With a sprinkle of unsalted roasted almonds and fresh cilantro for an added crunch and aroma, this salad is as satisfying as it is wholesome. Ready in just 40 minutes and packed with nutritious ingredients, this low-sodium twist on a classic favorite is light, zesty, and perfect for a quick lunch or dinner!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 head romaine lettuce
- 1 cup, shredded red cabbage
- 1 large, julienned carrot
- 1 medium, sliced cucumber
- 1 medium, thinly sliced red bell pepper
- 3 sliced green onions
- 0.5 cup unsalted roasted almonds
- 2 tablespoons unsalted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon low sodium soy sauce
- 1 teaspoon, grated fresh ginger
- 1 minced garlic clove
- 0.25 teaspoon black pepper
- 0.5 cup, chopped cilantro
Instructions
Begin by cooking the chicken breasts in a skillet over medium heat. Cook each side for about 6-7 minutes or until the chicken is no longer pink in the center. Remove from the pan and let them cool before slicing into thin strips.
While the chicken is cooking, prepare your vegetables. Wash and chop the romaine lettuce, shred the red cabbage, julienne the carrot, slice the cucumber and red bell pepper, and chop the green onions.
In a large serving bowl, combine the chopped romaine lettuce, shredded cabbage, julienned carrot, sliced cucumber, bell pepper, and green onions.
To make the dressing, mix together in a small bowl the unsalted sesame oil, rice vinegar, honey, low sodium soy sauce, grated ginger, minced garlic, and black pepper.
Add the cooked and sliced chicken to the salad bowl.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with unsalted roasted almonds and chopped cilantro just before serving.
Serve the Low Sodium Chinese Chicken Salad immediately or refrigerate for up to 2 hours before serving for better flavor infusion.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 38.1 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3646 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
